Rigatoni with Eggplant
Rigatoni pasta tossed with an Italian-style tomato sauce with cubes of eggplant, onion and fresh basil.
2 tablespoons olive oil
1 medium-sized onion, chopped
1 small eggplant (about 1 pound), cut into 1-inch cubes
1/2 teaspoon salt
1/2 to 1 cup water
1 (16-ounce) can diced tomatoes including juice
1 large garlic clove, minced
2 tablespoons chopped fresh basil leaves
1/2 pound rigatoni or other large tubular pasta
Ricotta cheese for accompaniment
- In a large deep heavy skillet heat oil over medium-high heat and sauté onion, stirring occasionally, until softened. Add eggplant and salt and sauté, stirring frequently, until eggplant is lightly browned.
- Add 1/2 cup water to eggplant mixture and cook, covered, over medium heat, stirring occasionally, adding more water, 1/4 cup at a time, if mixture becomes dry, until eggplant is tender, about 10 minutes. Add tomatoes with juice and simmer for 5 minutes, or until mixture has a sauce-like consistency. Stir in garlic and basil and season with salt.
- While sauce is simmering, cook pasta al dente (firm to the bite) according to package directions. Drain well and add cooked pasta to sauce. Toss to combine. Top with a dollop of ricotta per individual serving, if desired.
Makes 2 servings.